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Taucheo Chicken

Taucheo Chicken

Taucheo Chicken

Taucheo (豆酱) is soy bean paste which is popular ingredient in Chinese cooking, and a staple in my pantry. When I posted taucheo pork recipe, someone asked if the pork can be replaced with chicken and the answer is yes!

See Also: Claypot Yong Tau Foo Recipe

This taucheo chicken stir-fry is cooked with my mother‘s taucheo chilli sauce – a simple recipe made of only 3 ingredients namely taucheo, chilli padi and garlic. So far, this chilli blend has been really reliable and works for me every time. If you prefer a milder taste without taucheo, check out the classic stir-fry chicken with ginger and scallions.

Stir-fry Taucheo Chicken Recipe

Taucheo (豆酱) is a preserved soy bean paste popularly used in Chinese cooking. Its saltiness and aroma perks up many Chinese savoury dishes.


  • 8 cloves garlic peeled and sliced thinly
  • 3 chilli padi (bird’s eye chili) to taste; sliced thinly
  • 1 tbsp taucheo (soy bean paste/豆酱)
  • 200 grams boneless chicken thigh cut to bite-sized pieces
  • 1 tbsp sesame oil
  • 1 tbsp cooking oil
  • 2 slices ginger sliced thinly
  • 8 shiitake mushrooms stalks removed; quartered or halved
  • 3 stalks spring onions cut to 5 cm length
  • 1/3 cup water top up with more water if necessary
  • 1/2 tsp dark soy sauce
  • 1-2 tbsp Shaoxing wine


  1. Using an electric blender, first grind the garlic and chilli until finely chopped. Add in taucheo and blend until a paste is formed. Alternatively, use a mortar and pestle.
  2. Marinade chicken with sesame oil for 10 minutes.
  3. Heat oil in wok. Stir fry taucheo paste prepared in step 1 until fragrant, about 1-2 minutes.
  4. Add ginger and stir fry until fragrant, about 30 seconds. Add chicken, mushrooms and bottom white ends of spring onions; stir fry until the chicken is no longer pink on the surface.
  5. Add water, dark soy sauce and Chinese wine. Simmer for 3-4 minutes, lid on, turning the chicken pieces once halfway with kitchen tongs.
  6. Add Chinese wine and remaining spring onions; stir to mix evenly. Once you smell the aroma of the wine seconds later, turn off the heat. Serve with steamed rice.

19 comments on “Taucheo Chicken”

  1. Pinning this to make for my boyfriend! We’ll be moving in together next month and since he’s Chinese he is hoping that I’ll learn some chinese dishes to make.

  2. taucheo! That’s a nice idea. I am always thinking about to cook meat with other paste differing from broad bean paste I used for Sichuan dishes.

    I will have a try since I just got one bottle in my home.

  3. I love your mom’s taucheo chilli paste!! So simple yet satisfying!! Best to go with steamed rice. ;)

  4. Made this over the weekend and it was super yummy!

    Not much gravy in mine though, so I’ll have to add a little bit more water next time (during the simmering phase at the end).

  5. I will definitely try this recipe. Looks delicious!! i don’t know taucheo yet!

  6. Hi Wiffy, when I scooped the taucheo from the bottle, do I drain the water/oil?

    • Hi Beanie, I drain most of the liquid away. The beans will still be soaking wet from the bottle liquid but don’t worry about patting it dry – just use it like that.

  7. I just want to say THANK YOU for this recipe!

    On a whim a few months ago I bought a pack of soy bean paste from a Chinese supermarket and had been wondering what to do with it ever since. Your blog came up when doing a search on recipes with it

    This was so delicious! I’ll be making it again and again, and buying some more soy bean paste when it runs out! :-)

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